Name: Breakfast Egg Muffins (Frittata Muffins) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 large eggs; 1/3 cup (80ml) whole milk or half-and-half (or nondairy milk); 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 3/4 cup (120g) finely chopped bell pepper (any color); 1/2 cup (75g) finely chopped tomatoes; 1/2 cup (15g) finely chopped fresh spinach or kale; 3/4 cup (100g) crumbled feta cheese; Chopped parsley or chives; Grated parmesan cheese; Red pepper flakes

If you’ve been hunting for a breakfast that’s both hearty and bright, you absolutely must try this Breakfast Egg Muffins (Frittata Muffins) Recipe. These little bundles are bursting with fresh veggies, creamy feta, and perfectly seasoned eggs all baked to golden perfection. Not only are they a fantastic grab-and-go option for busy mornings, but their vibrant colors and satisfying flavors make breakfast feel like a special occasion. Every bite delivers a wonderful mix of texture and taste that feels just like a cozy morning hug on a plate.

Ingredients You’ll Need

The image shows a beige muffin tin with 12 cups, each filled with fresh ingredients in layers ready to bake. The first visible layer inside each cup is bright green spinach leaves, topped with chunks of red cherry tomatoes, and finally sprinkled with crumbled white feta cheese. The muffin tin is placed on a white marbled surface. Below the tin, there is a silver measuring spoon labeled

These ingredients might look simple, but each one plays a crucial role in shaping the deliciousness of this Breakfast Egg Muffins (Frittata Muffins) Recipe. From the fluffy eggs to the sharpness of feta and the freshness of chopped veggies, every element brings splash of color, flavor, and protein-packed goodness to your breakfast table.

8 large eggs: The rich foundation that binds everything together with fluffy texture.
1/3 cup (80ml) whole milk or half-and-half (or nondairy milk): Adds creaminess and tenderness to the muffins.
1/4 teaspoon salt: Enhances all the flavors without overpowering.
1/4 teaspoon freshly ground black pepper: Adds a gentle, warming kick.
1/4 teaspoon onion powder: Brings subtle savory depth.
1/4 teaspoon garlic powder: Provides an aromatic touch that complements the eggs beautifully.
3/4 cup (120g) finely chopped bell pepper (any color): Offers a sweet crunch and vibrant color contrast.
1/2 cup (75g) finely chopped tomatoes: Contributes juiciness and freshness.
1/2 cup (15g) finely chopped fresh spinach (or kale): Adds a healthy green boost with mild earthiness.
3/4 cup (100g) crumbled feta cheese: Brings salty creaminess that melts into every nook and cranny.
Optional garnishes: Chopped parsley or chives, grated parmesan cheese, or red pepper flakes for an extra flavor punch and pretty finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Breakfast Egg Muffins (Frittata Muffins) Recipe

Step 1: Prepare Your Oven and Muffin Pan

Turn your oven on to 375°F (191°C) so it’s nice and hot by the time your muffin batter is ready to bake. Generously spray a 12-count muffin pan with nonstick spray—this is crucial because it helps the muffins come out easily without sticking. While muffin liners might seem convenient, this recipe works best without them for that golden crust.

Step 2: Whisk Together the Egg Mixture

Grab a medium-sized bowl, preferably one with a pour spout for easy transfer later. Crack in your eggs, pour the milk, and sprinkle the salt, pepper, onion powder, and garlic powder. Give everything a gentle whisk just until combined—over-mixing can trap too much air, which might affect the texture. The mix should be smooth and ready to envelop all the tasty add-ins.

Step 3: Add the Fresh Veggies and Cheese

Now it’s time to layer flavors! Spoon about two tablespoons of finely chopped bell pepper, spinach (or kale), and tomatoes right into each muffin cup. Next, sprinkle approximately one tablespoon of crumbled feta cheese on top. The cheese will melt and blend with the veggies, creating pockets of savory goodness in every bite.

Step 4: Fill the Muffin Cups with Egg Mixture

Carefully pour the whisked eggs over your savory fillings, filling each cup approximately three-quarters full. The egg mixture will rise and puff up as it bakes—don’t be worried if it looks uneven or a bit lumpy; this just adds to the rustic charm of these Breakfast Egg Muffins (Frittata Muffins) Recipe.

Step 5: Bake Until Puffy and Golden

Pop the muffin tray into your preheated oven and bake for 18 to 20 minutes. Keep an eye out for a beautiful golden color around the edges and a lightly puffed surface on top. Once baked, allow the muffins to cool right in the pan for about five minutes. They will deflate slightly as they rest, which is completely normal.

Step 6: Remove and Serve or Store

Use a small spatula or knife to gently loosen the edges, then pop the muffins out of the pan. These can be enjoyed warm straight away or cooled completely for storing. If you aren’t serving immediately, keep reading below for storage tips to savor these muffins later.

How to Serve Breakfast Egg Muffins (Frittata Muffins) Recipe

This image shows a close-up view of a golden muffin tin filled with six mini egg muffins. Each muffin has a base layer of fluffy, light yellow cooked eggs, speckled with bright green spinach leaves, rich red tomato pieces, and white melted cheese on top. The edges of the muffins have a slightly crispy golden texture. The egg muffins are placed in a gold-colored muffin tray with small bits of cheese and herbs scattered around the tray. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little garnish can take these muffins from simple to spectacular. Sprinkle fresh chopped parsley or chives for a pop of green and subtle oniony brightness. A light dusting of grated parmesan cheese adds extra richness, while a pinch of red pepper flakes can bring just the right hint of heat to awaken your taste buds.

Side Dishes

Pair your Breakfast Egg Muffins with some fresh fruit salad or a side of crispy roasted potatoes for a complete breakfast feast. A dollop of Greek yogurt or a smear of avocado on the side also complements the savory flavors beautifully, rounding out the meal with creamy texture and cooling contrast.

Creative Ways to Present

For a brunch party or special occasion, arrange the muffins on a platter lined with leafy greens and scatter extra cherry tomatoes or olives around for color and variety. Serving with small bowls of dipping sauces such as tzatziki or spicy tomato salsa adds interactive fun. Or stack two muffins together for a protein-packed breakfast sandwich twist!

Make Ahead and Storage

Storing Leftovers

These Breakfast Egg Muffins are perfect for cooking in advance. Store any leftovers in an airtight container in the refrigerator for up to 4 days. They keep their texture and flavor wonderfully, meaning you can enjoy quick breakfasts all week without extra work.

Freezing

Freezing is a dream for meal prepping. Once the muffins have cooled completely, place them on a baking sheet in a single layer and freeze until solid. Then transfer them into a freezer-safe container or bag. They’ll keep happily frozen for up to 3 months and thaw quickly when you’re ready to eat.

Reheating

To reheat, pop the muffin straight into a microwave for 30 to 60 seconds depending on your microwave wattage, or warm them in a 350°F (175°C) oven for about 10 minutes until heated through. This brings back their fluffy texture and melty cheese goodness every time.

FAQs

Can I use egg whites instead of whole eggs?

Absolutely! Using egg whites will reduce fat and calories, but the muffins might be slightly less rich and creamy. Adding a splash of milk or nondairy milk can help keep them moist.

What can I substitute for feta cheese?

Feel free to swap feta with other cheeses like goat cheese, cheddar, or mozzarella depending on your taste. Each cheese brings a different flavor profile and texture, so choose what you love best.

Can I make these muffins vegan?

These muffins are traditionally made with eggs and dairy, but you can create a vegan-friendly version by using chickpea flour batter and vegan cheese alternatives. The texture and taste will be different, but still delicious!

How do I make sure the muffins don’t stick to the pan?

Generously spray the muffin tin with a good quality nonstick cooking spray before adding the batter. Avoid liners for best results, or if using liners, spray them as well to prevent sticking.

Are these muffins good for meal prep?

They are fantastic for meal prep! Because they store well in the fridge and freezer and reheat easily, these Breakfast Egg Muffins are a great way to save time while still enjoying a nutritious and tasty breakfast.

Final Thoughts

There’s just something so satisfying about slicing into a warm, fluffy egg muffin loaded with garden-fresh veggies and tangy feta cheese. This Breakfast Egg Muffins (Frittata Muffins) Recipe hits all the marks for nutrition, convenience, and irresistible flavor. Whether you need a quick weekday breakfast, a make-ahead snack, or a crowd-pleasing brunch item, these muffins are ready to brighten your mornings. Give them a try—you might just find your new favorite breakfast staple!